Move Over Chef Perrier

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Chef Aliza Green's Menu

To be prepared tonight, Jan. 14, at georges' in Wayne:

• Flammekueche (Alsatian Leek and Bacon Tart)
• Salt Cod Bouillabaisse with Croûtes and Rouille
• Wood-Oven-Roasted Wild Mushroom Salad with Caramelized Shallots and Black Truffle Oil
• Veal Medallions with Morels and Sweetbread Tidbits
• Braised Tuscan Kale
• Tuscan Bitter Chocolate-Hazelnut Torta with Pears
• Red Wine and Cinnamon-Poached Pears
• Hazelnut Anglaise Sauce

The event begins at 7 p.m. For more information, click here.
 

"Flammekueche" Alsatian Leek and Bacon Tart

Makes 2 tarts (8-12 servings)

• 1⁄2 lb. double-smoked thick bacon, cut into 1-inch slices
• 1 tbsp. unsalted butter
• 1 1⁄2 pounds onions, thinly sliced
• 3⁄4 cup fromage blanc
• 1⁄2 cup sour cream
• 1⁄2 cup heavy cream
• 2 egg yolks
• 1 1⁄2 pound whole wheat brioche dough (recipe below)
• Kosher salt, grated nutmeg, ground white pepper, and cayenne pepper, to taste
• Cornmeal or semolina, for sprinkling

Method:

Preheat the oven to 500°F. about 45 minutes before baking. In you have one, place a pizza stone in the oven when you first begin to preheat.

In a large skillet, cook the bacon until limp and about half the fat has been rendered out. Remove the bacon and reserve. Pour off most of the fat. Add the butter and the onions and sauté until golden brown, about 10 minutes, and reserve. Lightly beat together the fromage blanc, sour cream, heavy cream, egg yolks and seasonings and reserve.

Roll the dough and then pull out by hand into 2 long, tongue-shaped tarts.

If you’re using a baker’s peel, sprinkle it with cornmeal or semolina. Arrange one tongue-shaped dough piece on the peel. Alternatively, roll out the dough into 2 long tongue shapes and transfer them to a cornmeal-dusted metal baking pan (a paella pan works well here).

Spread the dough with half the cream mixture, then sprinkle  with half the browned onions. Finish by sprinkling with half of the bacon. If you’re using the peel, transfer the tart to the stone by placing the peel at a low angle to the stone and giving the peel a fast, vigorous thrust forward and then back, so that the tart jumps onto the stone. If you’re using pans, simply place them in the oven. Repeat with second tart.

Bake for 8 to 10 minutes, or until the top is bubbling and brown and the crust is golden. Remove from oven and cut down the middle and then into 8 slices each, and serve immediately.


Whole-Wheat Brioche Dough
Makes 2 3⁄4 pounds dough

• 1 package (2 1⁄4 teaspoons) active dry yeast
• 2 tbsp. honey
• 2 tsp. kosher salt
• 1 lb. (4 cups) bread flour, divided
• 1 cup (5 to 6) lightly beaten eggs
• 3⁄4 lb. (3 sticks) unsalted butter, cut up and softened
• 1⁄4 lb (1 cup) whole-wheat flour
 
Method:

In the bowl of a mixer, make a sponge by dissolving the yeast in 1⁄2 cup warm water and then, using the paddle, beating in the honey, salt, and 1⁄4 pound (1 cup) of the bread flour. Allow the sponge to double in volume before continuing.

Using the dough hook, beat the eggs into the sponge, and then beat in the remaining 3⁄4 pound (3 cups) of the bread flour, beating well until the dough is smooth and silky-looking, but still sticky. Beat in the butter until it has been completely absorbed. Now beat in the whole-wheat flour to form a medium-soft dough that comes away cleanly from the sides of the bowl

Cover the bowl with plastic wrap and allow it to rise until doubled in volume. Punch down, cover, and chill dough until firm enough to roll out (or chill overnight).
 

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